Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins
| Autor: | Philippe Gatellier, M. Renerre, Martine Morzel, Thierry Sayd, Elisabeth Laville |
|---|---|
| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
Electrophoresis
Protein polymerization Proteolysis [SDV]Life Sciences [q-bio] Protein oxidation Bityrosine chemistry.chemical_compound 0404 agricultural biotechnology Myofibrils Carbonyl Myosin medicine [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology medicine.diagnostic_test Free thiol 0402 animal and dairy science 04 agricultural and veterinary sciences musculoskeletal system 040401 food science 040201 dairy & animal science Papain chemistry Biochemistry Polymerization Hydroxyl radical Myofibril [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2006, 73 (3), pp.536-543. ⟨10.1016/j.meatsci.2006.02.005⟩ |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2006.02.005⟩ |
| Popis: | International audience; The objective of this study was to investigate the effect of chemical oxidation on proteolysis susceptibility of myofibrillar proteins. Myofibrils were prepared from pig M. longissimus dorsi and oxidised by a hydroxyl radical generating system. Protein oxidation level was measured by the carbonyl content, free thiol group content and bityrosine formation. Oxidised or non-oxidised myofibrillar proteins were exposed to papain and proteolysis was estimated by fluorescence using fluorescamine. Oxidation of myofibrillar proteins was dependent upon the oxidising agent concentration. Disulfide bridge and bityrosine formation indicated that oxidation by OH°can induce protein polymerization. Electrophoretic study showed that myosin was the protein most sensitive to oxidation. Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and decreased proteolytic susceptibility. Electrophoretic observations suggest that polymerization and aggregation may explain in part decreased susceptibility of myofibrillar proteins to proteolysis. |
| Databáze: | OpenAIRE |
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